Pumpkin Truffles

INGREDIENTS

• 1 cup canned pumpkin

• (8 oz.) container frozen whipped topping, thawed and divided

• 1 cup of confectioners sugar, divided

• 1 1/2 teaspoons of pumpkin pie spice

• 1/2 teaspoon of ground cinnamon

• 1/4 teaspoon salt

• 1 (8 oz.) package of cream cheese softened

• 2 teaspoons of vanilla extract

• 1 cup gingersnaps cookie crumbs

GARNISH: whipped cream, pumpkin pie spice, gingersnaps

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INSTRUCTIONS

• In a medium bowl, beat pumpkin, 1/2 container whipped topping, 1/2 cup conf. sugar, pumpkin spice, cinnamon, and salt with a mixer at medium speed until well combined.

• In another bowl beat cream cheese, vanilla, remaining 1/2 container whipped topping, and 1/2 cup confectioners sugar with a mixture at medium speed until smooth

• In small glasses, layer cream cheese mixture, gingersnaps cookie crumbs, and pumpkin mixture. Garnish with whipped cream, pumpkin pie spice, and gingersnaps. =)